Pumpkin Spice French Toast Poppers Recipe
These Pumpkin Spice French Toast Poppers are a delightful fall-inspired treat featuring Hawaiian rolls dipped in a pumpkin-spiced egg mixture, coated with fine panko breadcrumbs, and fried until golden and crispy. Finished with a coating of cinnamon sugar and served with a creamy pumpkin-spiced condensed milk dip, these poppers combine warm spices and comforting flavors perfect for breakfast or brunch during the autumn season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Frying
- 6 cups vegetable oil
Egg Mixture
- 3 large eggs
- 3/4 cup whole milk
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2/3 cup pumpkin puree
Coating
- 2 cups panko bread crumbs
Main Ingredient
- 12 Hawaiian rolls
Topping and Sauce
- 1/3 cup (67 g) granulated sugar
- 1/3 cup sweetened condensed milk
- 1/3 cup pumpkin puree (remaining)
Instructions
- Heat the oil: In a medium, high-sided skillet over medium heat, heat 6 cups of vegetable oil until an instant-read or deep-fry thermometer registers 325°F. Maintaining this oil temperature is crucial for proper frying.
- Prepare the egg mixture: While the oil heats, whisk together 3 large eggs, 3/4 cup whole milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon each of allspice, ground cloves, ground ginger, and ground nutmeg, and 2/3 cup pumpkin puree in a large shallow dish. This mixture infuses the rolls with rich autumn flavors.
- Process the panko crumbs: Use a food processor to pulse 2 cups of panko breadcrumbs until very fine crumbs form, or alternatively crush them in a resealable bag with a rolling pin. Transfer the crumbs to another shallow dish for coating the rolls.
- Soak the rolls: Working in batches, place 12 Hawaiian rolls into the egg mixture and allow them to soak for 1 to 2 minutes so they absorb the flavorful custard. Use tongs to lift the rolls out, letting any excess drip off.
- Coat with panko: Toss the soaked rolls in the fine panko crumbs ensuring all sides are fully coated. This adds a crispy outer texture once fried.
- Fry the rolls: Fry the coated rolls in the hot oil in batches, turning them halfway through the cooking time to brown all sides evenly. Each side should fry for about 2 to 3 minutes until lightly golden brown. Use tongs to hold the rolls steady when flipping to avoid breakage. Transfer fried rolls to a paper towel-lined plate and allow them to cool slightly for about 5 minutes.
- Coat with sugar: Place 1/3 cup granulated sugar in a large bowl and toss the warm fried rolls in it until fully coated. This adds a delicious sweet and slightly crunchy finish.
- Make the pumpkin milk sauce: In a small bowl, stir together the remaining 1/3 cup pumpkin puree with 1/3 cup sweetened condensed milk to create a creamy, spiced dipping sauce.
- Serve: Present the pumpkin spice French toast poppers alongside the pumpkin milk sauce for dipping and enjoy immediately while warm.
Notes
- Maintain oil temperature at 325°F for perfect frying without burning or undercooking the rolls.
- Fine panko crumbs create a crispier texture; crushing by hand is fine if a food processor is unavailable.
- Soaking time can be adjusted slightly depending on how moist or dense the rolls are.
- The sweetened condensed milk pumpkin sauce adds richness, but you can adjust the sweetness by adding more or less sugar.
- Always fry in batches to avoid overcrowding which lowers oil temperature and yields soggy results.
- Use Hawaiian rolls or similarly soft, slightly sweet rolls for best authentic flavor.
Keywords: Pumpkin Spice, French Toast, Poppers, Fall Recipe, Fried Breakfast, Hawaiian Rolls, Pumpkin Puree
